Dining Discounts

Recipe
Smoked Salmon and Crab Timbale
Le Cellier Restaurant
Epcot

Ingredients:
Crab Mascarpone

4
cups of mascarpone cheese

2
cups of Canadian rock crab

1-1/4
cups Old Bay citrus reduction (recipe below)

Preparation

1. Drain off excess moisture from the crab.
2. In a bowl, mix all ingredients until well blended by hand.
3. Mix crab meat in 1/4 of the Old Bay reduction and then press moisture
out again.
4. Do not overmix or the cheese will break down.

1. In a stainless steel mold, place one piece of the salmon inside the
bottom of the mold.
2. Fill the mold with all of the crab mixture.
3. Place the last piece of salmon on top of the crab mixture and press
down gently.
4. Place the mold in the middle of a square plate.
5. Remove the mold from the mixture.
6. Gently place the micro greens on top of the timbale.
7. Place the cracker, sharp point into the top of the timbale.
8. With the remaining sauce, brush 2 lines on the plate. One in front
and one behind the timbale.